Pesto Gnocchi is delicious, but pesto gnocchi with fresh homemade pesto is DIVINE - you’ll be going back for seconds (and thirds).
There’s something about pesto and gnocchi that just work so well together. Perhaps it’s how well it coats these puffy potato dumplings, or perhaps it’s that potato is the perfect canvas for the basil goodness that is pesto. Whatever it is, it’s made even better when the pesto is homemade, and that’s what we’ll be doing today.
How to make homemade pesto to serve with your gnocchi
Homemade pesto is SO delicious, and so easy. I could spoon it out of the food processor and eat it plain, I love it that much. It’s so much brighter and greener than when you buy it pre-prepared, and you can adjust your ratios so it’s just as you like it.
Here’s how I make it:
- Basil - include the leaves and the stalks - no need to arduously pick leaves off.
- Parmesan cheese - use block parmesan and chop into cubes. This is easier and fresher than grating it, means there are no anti-coagulants, and the chunks are also good in the food processor / blender for mixing things around.
- Pine nuts - you can toast these, or add them in just as they are.
- Lemon juice - this gives a nice bitterness and preserves that bright green colour.
- Olive oil - one of the key ingredients - don’t skimp on this.
Blitz these together and you have tart, satisfying and tasty pesto sauce, ready to be used.
How long does homemade pesto last?
If you can’t eat all the pesto at once (I mean, I’m shocked, but it can happen), then homemade pesto can last a while in the fridge if you cover it with a thin layer of olive oil. This acts as a seal (stops air getting to it and discolouring it).
What is pesto gnocchi made of?
In this recipe we’re going to use
- Homemade pesto
- Store-bought gnocchi
- Broccoli - cut into florets
- Peas - I like to use frozen baby peas as they are tender
- Avocado cubes - add these at the end
- Cherry tomatoes, quartered - add at the end.
- Shave over parmesan cheese
Is gnocchi pasta or potato?
Gnocchi is made with potato, but you can also make ricotta gnocchi (also called Gnudi). This is great if you want to make fresh gnocchi but don’t want the hassle of ricing your potato. I’ve got a recipe for Gnudi here.
Top tip to make Pesto Gnocchi
Let your water really be on a rolling boil before you add your vegetables and gnocchi. Adding anything cold to the pot will cool down the water, so you want it bubbling away before you do.
- Alternative proteins - Option to cook bacon or prosciutto and add to the top, or cook chicken and add to this dish.
- Vegetarian - This recipe is vegetarian.
- Dairy Free - Swap parmesan for 2 tablespoon nutritional yeast in pesto, and don’t add it to the top.
- Gluten Free - Use gluten free gnocchi like this one.
- Option to serve kids plain gnocchi and greens, with pesto and tomatoes on the side.
You will need a pot, a stovetop, a food processor or chopper or blender.
More Italian inspired Recipes
- Food processor or chopper or blender
- 1 teaspoon salt
- 60 g parmesan cheese block (80 g total for the recipe)
- 1 clove garlic
- ½ lemon
- 1 bunch basil
- ¼ cup olive oil
- ⅓ cup pine nuts
- 1 pinch salt
- 1 broccoli
- 1 cup frozen baby peas
- 200 g baby tomatoes
- 1 avocado
- 500 g gnocchi
- 20 g parmesan cheese block (80 g total for the recipe)
- ½ teaspoon olive oil
- 1 pinch salt and pepper
- Place a large pot of salted water on to boil.1 teaspoon salt
- Roughly chop parmesan. Peel garlic. Juice lemon. Pick some small basil leaves for garnish and set aside, then roughly tear basil, and chop any stalks.60 g parmesan cheese, 1 clove garlic, ½ lemon, 1 bunch basil
- Add parmesan, basil, olive oil, garlic, 1.5 tablespoons lemon juice, pine nuts into a chopper, blender or food processor and blitz. Add salt to taste.60 g parmesan cheese, 1 clove garlic, ½ lemon, 1 bunch basil, ¼ cup olive oil, ⅓ cup pine nuts, 1 pinch salt
- Chop broccoli into small florets. Measure out frozen peas. Chop tomatoes into quarters. Cube avocado. Option to place your child’s tomatoes and avocado on their plate now.1 broccoli, 1 cup frozen baby peas, 200 g baby tomatoes, 1 avocado
- Once water is on a rolling boil, add peas, broccoli and gnocchi. Let it cook for 2-3 mins or until gnocchi is rising to the top, then drain.1 broccoli, 500 g gnocchi, 1 cup frozen baby peas
- Serve kids drained gnocchi and greens, and pesto on the side.To serve adults, put gnocchi and greens in a serving bowl, mix in pesto, top with tomatoes, avocado and basil leaves. Shave parmesan and drizzle oil. Season with S + P.200 g baby tomatoes, 1 avocado, 20 g parmesan cheese, ½ teaspoon olive oil, 1 pinch salt and pepper